RecipeVietnamese-Style Summer Roll
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The good times will definitely roll with these Vietnamese-Style Summer rolls, which are typically served cold to avoid heating up the kitchen in the warmer summer months. (Spring rolls, on the other hand, are cooked.) Simple and scrumptious is the name of the game, as this recipe calls for shredded cooked chicken—feel free to use leftover rotisserie—and fresh veggies and herbs, like cucumbers and avocado. Serve with your choice of dipping sauce, though I definitely recommend the Sriracha Yogurt.
A few tips on wrapping:
• It takes just about 10 to 15 seconds to soften the paper, and if the water is hot, you may need even less time, only 7 to 8 seconds. If you notice the paper splitting, you may be soaking it too long.
• Roll quickly. The paper continues to soften as you pile up your ingredients. If you’re a slow roller, you may want to submerge for a shorter period of time, like 7 to 8 seconds.
• Remove tough ingredient stems so they don’t poke through and slice the paper.
• Don’t overstuff wrappers. Your roll should be full, but too much filling can stretch and cause tears.
• Use a light hand and try to avoid using your fingernails as you roll.
- Prep time
- Total Time
- • 6 rice paper wrappers*
- • 6 to 12 large pieces leafy lettuce, such as bibb, Boston, or baby butterhead
- • ¾ cup shredded cooked chicken
- • ⅔ to ¾ cup julienned fresh carrots, or shredded carrots
- • ⅔ to ¾ cup julienned fresh cucumber
- • 3/4 cup fresh cilantro, tender stems and leaves
- • ¾ avocado, peeled, seeded and thinly sliced
- • Optional dipping sauce
- • Optional 1½ cups cooked vermicelli rice noodles, prepared according to package directions, and cooled
* Also called Vietnamese spring roll wrappers or spring rolls skin
Prepare all ingredients and lay them out in front of you before beginning to roll.
Prep your rice paper wrapper, working with 1 sheet at a time, by submerging it into warm water until it just begins to soften, about 10 to 15 seconds. Remove wrapper from warm water and place on a large dinner plate or any flat surface that won’t stick. About ⅓ of the way down the wrapper, line ingredients up evenly along the width of rice paper, place 1 to 2 pieces of leaf lettuce, about 2 tablespoons cooked chicken, and 1 to 2 tablespoons each of fresh carrots, cucumber, and fresh cilantro. Place 2 thin slices avocado on top, drizzle over a little bit of your choice of dipping sauce, if desired, and add about ¼ cup of vermicelli rice noodles.
Fold summer roll by rolling it up “burrito-style;” folding side closest to you up and over filling, tucking in sides, and continuing to carefully tuck-and-roll paper around filling, into a neat roll. Repeat until you’ve used up all ingredients and serve immediately.
Try serving these rolls with my Sriracha Yogurt Dipping Sauce.
Nutrition information provided for 1 roll
